This crispy Panko Crusted Cod is the ultimate easy dinner! Light, flavorful, and ready in under 30 minutes, it’s a restaurant-worthy dish that even the kids will love it. Perfect for busy weeknights or a beautiful Sunday brunch.
Buttery, Crunchy Cod
We’ve been making this crispy panko crusted cod on repeat lately, and honestly, we’re not even close to getting tired of it. It’s one of those easy fish recipes that feels a little fancy but takes hardly any effort to pull together — perfect for busy weeknights when you want something light, fresh, and still satisfying.
Sometimes we keep it simple with just the cod and a big tray of roasted veggies. Other times, we’ll plate it over a bed of fluffy rice or a crisp salad for a more filling meal. No matter how we serve it, it always hits the spot!
If you’ve got picky eaters at home, cod is a great choice — it’s super mild, not fishy at all, and has a flaky, tender texture that even kids tend to love. Plus, the crunchy panko coating makes it feel a bit like fish sticks… but way more delicious and healthful since there is no frying involved.
Between the short ingredient list, fast cook time, and easy cleanup, this baked cod with buttery panko breadcrumbs has officially earned a permanent spot in our weeknight dinner rotation. I think it might become a favorite in your home too! And if today’s recipe makes you crave more fish, make sure to bookmark these Baja Fish Tacos for another night soon.
Recipe Ingredients
What I love most about this recipe is that it calls for few ingredients, most of which you’ll already have on hand. For the full list of ingredients and measurements, see recipe card below.
Cod – If possible, seek out the nice, thick cod fillets when possible.
Panko – I use plain, unseasoned panko breadcrumbs.
Dijon Mustard – We brush dijon mustard on the cod fillets because it helps the panko mixture adhere to the fish. It also adds more great flavor to the fish.
Butter – Cod is very lean so the butter adds a lot of flavor and helps keep the fish super juicy and moist. If you’re avoiding dairy, use Extra Virgin Olive Oil in place of the butter.
Garlic – With such few ingredients, the fresh garlic does a lot of heavy lifting in the flavor department. If you absolutely can’t use fresh garlic, use a teaspoon garlic powder.
Lemon – Here we use lemon zest in the panko topping and some lemon juice for drizzling on the cod.
Parsley – Fresh parsley is nice if you have it on hand. If not, dried parsley will work just fine.
Recipe Variations
Make it gluten-free —> Use gluten-free panko or make your own gluten-free breadcrumbs.
Other fish options —> Feel free to use other white fish like halibut, tilapia, grouper, flounder, red snapper or any fish of your choice. Salmon would also work.
Dairy-free —> If you’re avoiding dairy, use Extra Virgin Olive Oil in place of the butter. Or if you just rather use a little less butter, use half butter and half olive oil.
Make it spicy —> If you love some heat, add 1 teaspoon (or more to taste) of spicy Calabrian chili paste to the melted butter. So good!
How To Make Panko Crusted Cod
- Melt the butter in a small saucepan. Remove from heat and the garlic; let sit for a minute or two. In a medium bowl, mix together the panko, parsley and lemon zest. Add the butter-garlic mixture and stir to combine.
- Using olive oil, grease the bottom of a 9×13 baking dish. Pat the cod fillets dry with paper towels, then add them to pan. Season with salt and pepper then brush with dijon mustard.
- Spoon the panko topping onto the cod and press in an even layer. Pop your baking dish into the oven and bake for about 10 to 15 minutes, until the fish is cooked through and the panko topping is beautifully golden.
- Quick Tip: Cooking time can vary depending on how thick your fish fillets are, so I recommend checking on them around the 10-minute mark. If the fish is cooked through but the topping isn’t as golden as you’d like, you can pop it under the broiler for a minute or two to crisp it up. On the flip side, if the topping is perfectly browned but the fish needs more time, just loosely cover it with foil to keep it from getting too dark. The fish is ready when it flakes easily with a fork and hits an internal temp of 145°F.
Recipe Ingredients
- Choosing the best fish – Fresh or frozen fish will work. When picking out fish, go for fillets that smell clean and ocean-fresh (not overly fishy). The texture should be firm, not mushy or slimy. Frozen cod works great for this recipe but make sure it’s fully thawed before you start.
- Baking time and oven temperature – I prefer to bake the cod fillets at 425ºF. The high oven temperature ensures the panko crumb topping gets nice and toasty in the relative short bake time. Your cook time will depend on how thick your fillets are. Thicker pieces (1 1/2-inch thick or more) usually need around 12 minutes at 425°F, while thinner ones (less than 1-inch thick might cook through in closer to 8–10 minutes. Your cod fillets are done when they reach 145°F internally, or when you prod at a fillet with a fork and it easily breaks into big flakes.
- If possible, choose thicker fillets – this way the breadcrumb coating has time to get nice and crispy without overcooking the fish.
- For an extra golden, crispy crust – A few minutes before your fish is done cooking, place the baking dish under the broiler. Keep a close eye on it so the crumbs don’t burn and the fish doesn’t overcook.
Frequently Asked Questions
Cod is done when it flakes easily with a fork at the thickest part. You can also use an instant read thermometer and check that it registers 145ºF.
Absolutely! In fact, if I can find frozen Alaskan cod, I think it’s even better than fresh cod. Why? Because frozen fish has been flash frozen at its peak freshness and unless you are shopping from a very trustworthy fish market, it’s hard to tell how long the “fresh” cod on ice has been sitting out. In addition, fresh fish will usually be more expensive than frozen.
Thankfully, frozen fish thaws pretty quickly but it’s important to do it right so the texture of the fish doesn’t deteriorate. Here’s what to do:
-If your fish is vacuum-sealed, keep it in the original packaging. If it’s not, transfer it to a resealable zip-top bag—never thaw fish directly in water without a barrier.
-Place the sealed fish in a large bowl and fill it with cold tap water. Avoid using warm or hot water, as this may change the delicate texture of the fish.
-Let the fish sit in the water for about 15 to 20 minutes. After that, gently press the fish to check if it has fully thawed. If you notice any firm or icy spots, give it a few more minutes before checking again.
Serving Suggestions
For a healthy weeknight fish dinner, I will keep it simple and serve over white fluffy rice with a side of green beans or steamed broccoli. On evenings when I have a little more time or if I’m serving to guests, here’s a few of my favorite sides to serve with this baked cod with panko breadcrumbs:
Risotto – During asparagus season, I can think of nothing more delicious than serving the breaded cod with this lemon asparagus risotto — yum!
Tropical flavors – This panko crusted fish pairs beautifully with tropical flavours. Try it with coconut rice, avocado slices drizzled with lime juice, or this tangy-sweet mango salad.
Roasted Vegetables – Think broccoli, carrots, asparagus, or Brussels sprouts tossed with olive oil, garlic, and a pinch of sea salt. But my absolute favorite is this lemon-parmesan broccolini.
Potatoes – Baked potato wedges, sweet potato wedges, or mashed potatoes would also make fabulous sides to your breaded cod fish.
Green salads – I love this with a simple garden salad and a tangy vinaigrette to liven things up.
Storage Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. But keep in mind the panko crumbs will become soggy when refrigerated.
- Freezing: I don’t recommend freezing this panko breaded cod as the exterior will no longer be crispy after thawing.
- Reheating: For best results, I like to reheat this panko crusted cod in the oven at 350°F for 10 minutes. Reheating this way ensures the breadcrumb topping gets nice and crispy again.
More Fish Recipes To Try
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Thank you!~Sandra
Panko Crusted Cod
Ingredients
- 1 lemon
- 3/4 cup panko (unseasoned)
- 3 Tablespoons chopped fresh parsley
- 1 Tablespoon olive oil
- 4 thick cod fillets about 4 ounces each
- Kosher salt and freshly ground black pepper
- 4 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 Tablespoons Dijon mustard
Instructions
- Using a microplane, zest the lemon over a small bowl, then add the panko and parsley. Set aside. Slice half of the zested lemon into thin slices and leave the other half whole.
- Grease the bottom of a 9×13 baking dish with olive oil and add the lemon slices to the bottom of the dish (this is optional). Pat the cod fillets dry with paper towels, then add them to pan placing them on top of the lemon slices. Use the remaining lemon half to drizzle the cod fillets, then season each fillet with a pinch of salt and pepper. Set aside.
- Melt the butter in a small saucepan. Remove from heat and add the garlic; let sit for a minute or two to infuse the butter, then add to the panko mixture. Stir to combine, ensuring all the breadcrumbs are well coated with butter.
- Brush the dijon mustard over the top of each fillet. Spread the panko on top of the fillets (about 3 heaping tablespoons per fish), pressing gently so it adheres. Cook until fish flakes easily with a fork and the panko topping is beautifully golden, about 10 to 15 minutes. Serve immediately with extra lemon wedges, if desired.
- Quick Tip: The fish is ready when it flakes easily with a fork and hits an internal temperature of 145°F but cooking time will vary depending on how thick your fish fillets are. I recommend checking on them around the 10-minute mark. If the fish is cooked through but the topping isn't as golden as you'd like, you can pop it under the broiler for a minute or two to crisp it up.
Notes
-
- Choosing the best fish – Fresh or frozen fish will work. When picking out fish, go for fillets that smell clean and ocean-fresh (not overly fishy). The texture should be firm, not mushy or slimy. Frozen cod works great for this recipe but make sure it’s fully thawed before you start.
-
- Baking time and oven temperature – I prefer to bake the cod fillets at 425ºF. The high oven temperature ensures the panko crumb topping gets nice and toasty in the relative short bake time. Your cook time will depend on how thick your fillets are. Thicker pieces (1 1/2-inch thick or more) usually need around 12 minutes at 425°F, while thinner ones (less than 1-inch thick might cook through in closer to 8–10 minutes. Your cod fillets are done when they reach 145°F internally, or when you prod at a fillet with a fork and it easily breaks into big flakes.
-
- If possible, choose thicker fillets – This way the breadcrumb coating has time to get nice and crispy without overcooking the fish.
-
- Place under broiler for an extra golden, crispy crust – A few minutes before your fish is done cooking, place the baking dish under the broiler. Keep a close eye on it so the crumbs don’t burn and the fish doesn’t overcook.
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